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High protein, low carb, rich in iron and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
217
KCAL / 100G
Carbs
0g
· 0%
Protein
26.1g
· 49%
Fat
12.1g
· 51%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
5.4mg · 34% DV
B6
0.42mg · 25% DV
B2
0.18mg · 14% DV
Minerals
Zinc
6mg · 55% DV
Selenium
18.5µg · 34% DV
Phosphorus
220mg · 31% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
It usually happens when it is cooked too long or over very high heat. Browning it quickly in a hot pan without overcrowding helps keep a better texture.
Break it up as soon as it hits the pan and avoid packing too much into the skillet at once. Letting moisture evaporate before stirring constantly also helps it brown into smaller pieces.
Vegetables add volume and fibre, while beans or whole grains can make the meal more filling. For a lower-carb plate, it pairs well with salad, peppers, courgette, or cauliflower.
It can work well after training as a protein-rich meal component. Before exercise, its fat content may sit heavily for some people, so portion size and timing matter.
Yes, the time matters less than your overall intake and portion size. A very large or heavily spiced serving late at night may be less comfortable for some people.
Once cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Reheat thoroughly before serving.
Yes, it freezes well when portioned into airtight containers or freezer bags. Thaw it safely and avoid repeatedly refreezing after reheating.
Lean mince usually gives a less greasy but slightly drier result. Regular mince often has a juicier texture and richer flavour because of its higher fat content.
No, washing raw mince is not recommended. It can spread bacteria around the sink and kitchen, while proper cooking is what makes it safer to eat.
People who have been advised to limit red meat or protein, such as some with kidney disease, should follow medical guidance. Those at higher risk from foodborne illness should also make sure it is cooked thoroughly.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.